The Creamy Beans Soak Up the Garlicky, Lemon-infused Broth T

• total time: 9 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped (about 1 cup)

3 (3-inch) sprigs fresh thyme, plus more for garnish

2 tablespoons minced garlic

¼ teaspoon plus ⅛ teaspoon salt

¼ teaspoon crushed red pepper, plus more for garnish

3 cups unsalted vegetable broth

1 teaspoon grated lemon zest, plus more for garnish

1 tablespoon lemon juice

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

¼ cup grated Parmesan cheese

4 (1-ounce) slices crusty whole-wheat baguette, toasted

Directions

Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. Add chopped onion and 3 thyme sprigs; cook, stirring occasionally, until softened, 5 to 7 minutes. Add 2 tablespoons minced garlic, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute.

Stir in 3 cups vegetable broth, 1 teaspoon lemon zest and 1 tablespoon lemon juice; bring to a boil over medium-high heat. Add rinsed beans; cook, stirring occasionally, until heated through, about 2 minutes.

Divide the beans and broth among 4 bowls. Sprinkle with ¼ cup Parmesan. Garnish with crushed red pepper and/or lemon zest, if desired. Serve with toasted baguette.

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